Spicy Fajita Bowl with Mexican Red Rice

Spicy Fajita Bowl with Mexican Red Rice





  • 0.5 kg boneless Beef/Chicken
  • 1/4 cup olive oil
  • 1/3 cup fresh lemon juice
  • 2 Tbsp Fajita Seasoning
  • 1 teaspoon Salt & Pepper Medley Grinder
  • 1 Julliend red, yellow, or green pepper,
  • 1 large Julliend red onion
  • 1–2 tablespoons coriander, chopped
  • 1/2 cup canned corn

Tomato Rice

  • 1 tablespoon vegetable oil
  • 1 cup long-grain white rice
  • 1/3 cup finely chopped white onion
  • 2 cloves garlic, minced
  • 2 1/4 cups chicken broth
  • 3 tablespoons tomato paste
  • 1 1/4 teaspoon kosher salt
  • 2 Green chilies whole


  1. Begin by slicing the meat into thin strips. Add this to a medium-sized bowl, and season with a Salt and Pepper grinder, fajita seasoning, lemon juice, and 2 tablespoons of olive oil.
  2. Cover and leave to marinate in the fridge for 30 minutes.
  3. In a large heavy saucepan, heat the vegetable oil on medium-high heat. Add the rice, onions and garlic. Sauté until the rice has an opaque color and is fragrant-about 2 minutes.
  4. Add the chicken broth, tomato paste, and salt. Mix well to incorporate evenly. Then add in the whole chillies and coriander sprigs.
  5. Cover, reduce the heat to low, and simmer until rice is ready, about 25-30 minutes. Fluff with a fork.
  6. In a shallow fry pan, fry the meat with the remaining oil for 5 minutes or until cooked, remove from the pan. Add in vegetables, and cook until tender. Serve the cooked meat, vegetables, and rice on a platter and top with a squeeze of lemon and chopped coriander.

Serving suggestions: Sour cream, Fresh Salsa (Pico de Gallo)

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.